¼ cup olive oil 12 (6 lbs.) chicken breasts, boneless3 onions, sliced3 garlic cloves, minced1 Tbsp. paprika¾ tsp. ground ginger½ tsp. ground black pepper24 oz. chicken broth 3 preserved salted lemons¾ cup Spanish olives ¾ cup cilantro leaves 1. Heat oil in large sauté pan. Brown chicken on both sides; do not cook through. Remove from pan. 2. Saute onion and garlic in pan drippings just until onions are softened. 3. Stir in paprika, ginger and pepper; cook 1 minute. 4. Add broth and ...

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